ISSN: 2450-775X
eISSN: 2353-2874
OAI
DOI: 10.18276/miz.2016.44-26
Issue archive /
nr 3 (44) 2016
Wykorzystywanie modelu luk jakości w zarządzaniu jakością usług restauracyjnych
(Using the Model of Quality Gaps in the Quality Management of Restaurant Services)
| Authors: |
Piotr
Blicharz
Politechnika Lubelska, Wydział Zarządzania |
| Keywords: | service quality Servqual quality gaps |
| Data publikacji całości: | 2016 |
| Page range: | 10 (289-298) |
| Klasyfikacja JEL: | M31 M42 |
Abstract
The article presents, on the background of theoretical considerations, the results of the perception of the quality of services on the market catering services in selected district in Lubelskie voivodeship. The survey was carried out in three stages by an independent auditor, among customers and among employees of the restaurant. The study used Servqual method, adapting it to the specific of catering services.
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